After the Christmas holidays, we want a little more lightness while having fun and some treats. I tested this gluten-free coconut raspberry cake for a friend’s birthday and it was gone as quick as it appeared ! Everyone liked it very much so in order to share the succeed, here is the recipe.
Gluten-free coconut raspberry cake
150g 0% cottage cheese
100g dried fruit muesli mixture without added sugar
100g rice flour
1tsp baking soda
120g whole cane sugar
1tsp liquid vanilla
100g frozen raspberries
Preheat the oven to 180° over fan heat.
In a large bowl, put the cottage cheese. Break the eggs one by one and mix well.
Add the sugar, flour, muesli and baking soda. Homogenize everything.
Place the raspberries without crushing them too much.
In a rectangular dish, place a sheet of baking paper and pour the preparation.
Sprinkle the grated coconut and bake for 35 minutes.
Let cool out of the oven before cutting the cake into a small square.
Eat very well with a scoop of vanilla ice cream.
Variation : can be made with other fruits such as banana, pear, fig, etc.
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